We LOVE lasagna rolls at our house….well lasagna in general! We even have a slang name for lasagna…”lazag”…becuase that’s how we roll. This recipe might take the same amount of time to make as regular lasagna, but the rolls give you portion control. Plus the rolls are easier to serve if you have a lot of company over. Made with spinach and artichokes, you please the vegetarians and meat lovers won’t care because it’s so tasty!
Need another reason why this recipe is awesome…it’s a great freezer meal too. Can I get an AMEN!! Knowing we have dinners in the freezer makes me happy. You never know what will pop up between an emergency or a lazy evening where momma doesn’t want to cook. For this recipe I use the heavy-duty 9×9 foil trays that come with plastic covers. Prior to freezing I add extra sauce on top so the noodles don’t get freezer burn. I write the temperature and cooking time on the plastic top and then wrap a few times with foil (and I mark the foil with directions too!) before placing it in the freezer. Place this in the refrigerator to let it thaw out the night before. This recipe makes about 10-12 rolls so I always cook 6 rolls and freeze the rest…gotta love two meals in one. For other freezer meals click here, here, here and don’t forget about this!
To keep this recipe easy I use store bought pasta sauce and already grated parmesan cheese. If you don’t want to spend the money on gruyere cheese you can swap it out for mozzarella. I enjoy cooking with gruyere because it’s a salty cheese that melts perfectly. You could also use frozen chopped spinach, just fully thaw it out before placing it in the pan with the onion and garlic.
Whether you need another lasagna recipe, cooking for a large crowd or need another idea for a freezer meal I hope you enjoy!
Spinach & Artichoke Lasagna rolls
12-14 lasagna noodles (I always make more than needed in case the noodles fall apart cooking or assembling, FYI this makes 10-12 rolls)
1 jar of pasta sauce, or homemade (we love Bertolli’s garlic & olive oil)
7 ½ cups spinach (or you can use chopped frozen spinach)
1 cup onion, chopped
2 cans quartered artichokes
15 oz part-skim ricotta cheese
1/3 cup grated parmesan cheese
1 cup grated gruyere cheese (I used large holed side of grater)- you can use mozzarella too
1 tbsp extra virgin olive oil
1 tbsp minced garlic
1/2 tsp kosher salt
1/4 tsp pepper
- Preheat oven to 375 degrees and coat 9×13 dish with cooking spray.
- Cook lasagna noodles one minute less than directed on the box, drain and set aside.
- Warm the olive oil and sauté the onions for 2-3 minutes. Add garlic and cook for another 2-3 minutes.
- Place about 4 ½ cups of the spinach on top and give a few stirs while it cooks down. Add more and more of the spinach until it is all cooked down. To speed this process up you can place a lid on top, but make sure you take it off to stir spinach.
- While you are cooking the spinach mix in a large bowl the ricotta cheese, egg, salt, pepper, parmesan and gruyere.
- In this recipe I only like to use the heart of the artichokes, so I slice them off, chop them up and add to the pan with the cooked spinach mixture for about a minute just to warm them up.
- Fold in the spinach and artichoke mixture into the cheese mixture.
- Pour ¾ cup of pasta sauce in the dish and spread to cover the bottom.
- Lay out foil or parchment paper to prepare lasagna, helps with the clean up! Lay a few noodles out. Tip: if the noodles have stuck together, run some warm water over them to make them free.
- Spread the spinach, artichoke and cheese mixture down the entire noodle and then slowly roll them.
- Place the rolls side by side and place desired amount of pasta sauce over. I don’t use a lot, but use whatever amount you like!
- Bake for 30 minutes and let it cool for a few minutes before serving.